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1 cup
buttermilk
1/2 cup butter or margarine -- melted
2 eggs -- beaten
2 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh or dry-pack frozen blueberries
In small bowl, combine buttermilk, butter and eggs
until blended. In large bowl, combine flour, sugar,
baking powder and salt. Make well in center. Add
buttermilk mixture, stirring until flour mixture is
just moistened. Fold in blueberries. Spoon batter
into greased muffin cups, filling 2/3 full. Bake in
preheated 400 degree oven 20 minutes or until tops
are golden and wooden pick inserted in center comes
out clean. Remove from pan. Serve warm or cool on
wire rack. Makes about 18 muffins.
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